Grilled chicken, for many, is a dinnertime classic staple dish and oftentimes a lifesaver for those cooking in a pinch or on a budget, and with this survey of Martha Stewart’s Greatest Grilled Chicken Recipes, you won’t be without ideas the next time you decide to serve white or dark meat.
Let the citrus and herbs of this recipe delight you and your guests’ pallets and savor the utterly sun-filled flavors of the Mediterranean with this dish. You’ll marinate a halved chicken in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. Let it rest for a few hours (but you know it’d be better left overnight) and then cook it over a medium heat and plan to move it to a cooler part of the grill if you find the outside burning too quickly. Cut, serve, and enjoy this juicy and savory treat.
If you’re grilling a whole chicken, and you want it to be absolutely perfect, a great barbecue master knows that it takes a whole heap full of patience and restraint to get the job done right. This recipe suggests setting up your preferred grill for indirect heat and cooking the chicken for an hour and a half, brushing the bird with homemade barbecue sauceduring the last 15 minutes on the grill for the best results.
While you have that grill out, let’s fire up some deeply delicious buttermilk chicken that’s as flavorful as it is moist and tender. This recipe asks you to marinate it in tangy buttermilk, garlic, and fresh rosemary or thyme. If you’re looking for a more heavenly aromatic essence, try infusing the chicken by grilling it alongside orange segments and rosemary springs for a hint of herbal and citrus smells and flavor that will have your tablemates smiling and salivating.
This grilled chicken recipe has a great half-dressing, half-marinade recipe that will make your next break room lunch feel like it’s tableside at the downtown restaurant of your choice. The flavorful and versatile concoction has you combine lime juice, garlic, and fresh mint together for a lively mixture perfect for its dual purpose. Top your favorite saladgreens with the other half of the dressing/marinade and pair it with watercress, mango and charred radishes for a great addition to any “sad salad.”
Speaking of salads, you don’t have to only have a barbecue chicken salad as an inevitable use for leftovers from your latest Sunday barbecue. Instead, plan ahead and use an unforgettable smoky marinade made from lime zest, lime juice, garlic, paprika, and honey. Brush that onto the chicken before you grill and then use the remaining bit to dress the salad that you’ll pair the chicken with alongside cherry tomatoes, grilled corn, avocado, and lettuce of your choosing.
This light dish is a combination of salty richness and tart, sweet flavors as the chicken is brushed with a robust vinegar sauce before hitting the grill for that extra charred, smoky flavor and can’t beat texture. The dual purpose marinade and dressing is made by combining paprika, mustard, sugar, cayenne, salt, and pepper, and the entire dish is perfect for your next served appetizer or full-course staple.
If you’re looking for an aesthetically-pleasing treat then look no further than these chicken thighs that are brushed in a mixture of red curry paste and ground cashews for these skewers that are inspired by Thai cuisine. They grill quickly, and when served over a rice noodle salad, they’re sure to disappear quickly too!
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